another spatchcocked duck

I've ruined more ducks than a Chesapeake Bay poacher and thought I finally had it down (no pun intended).  So I look through the forum and see all sorts of spatchcocked ducks.  I don't even particularly like duck but I gotta try this.

Step one is slitting the skin with a razor blade to let the fat out.  Spread the skin with your thumb and forefinger while slicing and you can see it open up wthout cuttin too deeply.

I used the AR with a 15" pizza stone for indirect.  It's worked for me just fine.

On she goes skin down.  Suck out the great duck-fat with a glass baster.  I had previoiusly used a plastic baster and it melted.

Poked a few holes in to let more fat out once she was on and warmed up.

Getting close, start basting.

All done, looks good.

I'd rate it "very good" but short of "perfectr".  Wife did a glaze with peach preserves, s&p, ginger, orange juice and brandy.  She seldom measures so I can't provide a recipe.

Taste was excellent; skin was crispy but it wasn't as tender as I would have wished.

I have a backup duck in the freezer.

What I'll do different next time:  I put the rig and duck in at the same time, mistake.  All that metal and stone sucks up heat for a good while.  Next time I'll put the rig in sans duck and let it heat up.  The point is not to "save time".  "Big Green Egg" and "save time" is a contradiction in terms.  The point is to not have the poor bird lolygagging over a weak flame and drying out.

I'm close, real close to getting this right.  I don't care how many more ducks I have to destroy, I'll get it just right.   Any tips from duck eggsperts appreciated.